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Single Layer Carrot Cake with Cream Cheese Frosting with carrot curls for decoration

Single Layer Carrot Cake

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5 from 1 review

Whether you like walnuts or pecans, pineapple or coconut, there’s no debating this single layer carrot cake is THE best. An easy cake to make for your next celebration. The hardest part? Grating the carrots. Promise!

  • Total Time: 1 hour 5 minutes
  • Yield: 10 1x

Ingredients

Units Scale

Cake Ingredients

  • 3/4 cup butter softened (1 1/2 sticks)
  • 1 cup granulated sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups shredded carrots
  • 1 cup chopped walnuts

Frosting Ingredients

  • 1/2 cup butter, softened (1 stick)
  • 8–ounces cream cheese, softened (whole package)
  • 3 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350˚degrees.  Prepare the 8-inch cake pan by spraying with non-stick cooking spray and/or butter and flour the cake pan.
  2. Add – In a bowl of a stand mixer, add the softened butter and sugar.  Cream the two until well combined.  Add the vegetable oil, 2 large eggs, and vanilla.  Mix until combined.
  3. Whisk – in a separate mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  4. Mix gradually the dry ingredients into the wet mixture until no lumps remain.  Fold in the shredded carrots and walnuts with a rubber spatula.
  5. Pour the mixture into the prepared pan and bake for 45-50 minutes or until a toothpick inserted in the middle of the cake comes out clean.  Let the cake cool in the pan for 10 minutes before turning onto a wire rack to cool.  Allow cake to cool completely before frosting.
  6. Combine – for the cream cheese frosting:  Combine the cream cheese, butter, confectioners’ sugar and vanilla extract in large mixing bowl and/or beat together with an electric mixer until smooth and creamy.  Spread frosting evenly over cake.  Eat and enjoy!

Notes

*Every oven is a tad different.  I ended up cooking my cake for 55 minutes.  Check at 45 minutes to see if the cake is done and then check every 2-3 minutes until done.

*I used just 1/4 teaspoon of nutmeg.  It’s not my favorite spice as it can be a bit overpowering.  Just that small amount was all I needed.  Some recipes use 1/2 teaspoon.

*I used walnuts vs pecans as I think they pair better with the carrots for flavor.  I additionally didn’t test this with coconut or pineapple.  Simple single layer carrot cake.

*Fill a bowl with cold water and add 1/2 a lemon’s juice.  Cut carrots lengthwise into paper-thin ribbons using a vegetable peeler or a large mandolin on its thinnest setting (use those cut proof gloves if you do!)  Leave the carrot ribbons in the water for 15 minutes.  Remove the ribbons from the water and dry with a towel.  Roll the carrot ribbons into spirals and place on top of the cake in whatever arrangement you’d like as a decoration.  Add the carrot leaves and a few crushed walnuts on top for each decoration.

Find it online: https://www.amysnutritionkitchen.com/single-layer-carrot-cake/

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